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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
I would eat that
thats your daddy more like it
Bbq was a hit. It’s time for drinking games and cheesecake. Night fellas
SPEAK AMERICAN MOTHER FUCKER!
we’ve come a long way from boiled hot dogs circa 2018
I'm just impressed devine owns an actual cast iron pan
Beef ribs getting ready for the smoke
Ok, I understood that
Smoke master devine, any tips to up the game on some smoked chicken wings that I’m doing today?
Great question. I like to add a little bit of cayenne to give my buffalo sauce a kick. Don’t forget to post pics!
I can report it was fucking delicious
I've had a 7 pound butt defrosting in my fridge for 4 days and apparently that's not enough time as its still at least partially frozen.
I'm smoking it anyway as it's already seasoned and ready to go, but how much time should I give it in the future? I figured 4 days for 7 pounds was extremely conservative.
I just thaw in cold water
Unfortunately it was already seasoned and ready to throw on the grill.
It was defrosted on the outside, frozen on the inside. Didn't realize until I stuck my probe in.
Sous vide is perfect for thawing big cuts of meat.
About 3 hours in at 250. Any concerns on it receding so quickly?
No that’s pretty standard bone pull for beef ribs. It eventually stops receding
Right on. First time doing beef ribs myself so I was just surprised to see it recede as quickly as it did.
Bark lookin good too
Just pulled at a little over the 5.5 hour mark. Wrapped and into the cooler for probably 3 hours.
How we lookin fam
Those look delicious. Garlic parm and?
Spicy garlic Buffalo
Smoked some thighs, legs, grilled corn on the cob, pasta salad, and pintos. Didn't take a pic because the 17 month old was ready to eat but it ended up being a delicious, simple meal
My Akorn is dirty but the grates are fresh.
Very happy with my first result. Probably left them on for about half an hour too long, but they can’t all be perfect.
Found that the prob test is the best method to see if they are done. Meat thermometer should slide in like butter all over.
This was my issue. The rib that you see still on the bone took longer than the other portions and since that was the prime cut, I waited until it was buttery to pull, so the other end got a bit done.
codorniz just before putting over direct heat for the crisp
Grilled some ribeyes for dinner tonight.
The 49ers sure sucked today mb711
That's some nice color to have before the flip for direct crisping. What temp were you running?
Beef back ribs always feel like they're not worth the effort when you start to prep them. Then you eat one. Such a concentrated, fatty beef flavor. 3.5 hours at 325*
They work for the wife and I, but I'd never try to cook some for a group.
Ran some salmon for lunches while the ribs were resting.
Where do you guys find your Dino bone beef ribs? The grocery stores here just have beef baby backs. Do I need to call a butcher and specifically request them? Are they the beef equivalent of spare ribs?
If any of your stores sell the thin sliced short ribs, they will have plates in the back. Just go to the counter and request a plate of ribs.
I've found mine only at 1 butcher shop around me. Call around.
Looks great. May have missed, what did you rub with? Also, oak chunks for the smoke? May try beef ribs or a tri tip this weekend.
Rub was coarse pepper, salt, garlic powder, paprika, and cumin. Smoked with oak and cherry.
congrats on opening a restaurant
Sorry, meant to add more to it. Yes, my buddy is opening a bbq spot, I’ll follow up in the upcoming months.
What’s he going to call it? Devine’s?
gRub. We are on an island so he is going the “tropical” theme route. He is also Asian, so there might be some fusion dishes.
Is it just me or do bbq places in general come up with the lamest names in the food industry? I have seen some really names. It is like if you asked a 5 year old what they would want to name a bbq joint.
941Gator this is not directed at your buddy’s joint, it just got me thinking.
For sure but the cheesy branding works. I don’t hate gRub though. Not sure your average tourist will connect Rub with BBQ or even get the play on letters/words here but whatever.
Yeah, gRub is nowhere even near the bottom half of BBQ names I have seen.
what island? Tmb island?